h a l f b a k e r yI CAN HAZ CROISSANTZ?
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
Please log in.
Before you can vote, you need to register.
Please log in or create an account.
|
continuous casting is a method for creating metal
ingots/stock continuously. hot steel is poured between
cold
rolers and is "extruded" into whatever shape is needed.
You
might be able to apply the same principle to baking.
rather
than having individual cups that can be filled with batter
pour the batter between two heated cooking grade
silicone
conveyors. to start the machine off you may need to have
a
starting block which would prevent the batter/dough
from
just running between the conveyors but once you do that
the already cooked and solid dough would hold back the
uncooked liquid dough. you may also have to add texture
to the belts so the finished solid support doesn't slip out.
All of these problems have already been solved by the
steel industry.
if
you want to make loaves of discrete units it suffices to
switch out the belts and you can make old style single
loaves again. the advantage with this system is that
there would be no wasted space between loaves. It also
eliminates the end pieces people never
eat or at least produces only two. this could be applied
to making bread, pizzas, flatbread, tortillas, or really
anything. It might even be possible to use this kind or
system for making molded plastic goods with thermo-set
plastics.
continuous casting
http://en.wikipedia.../Continuous_casting
continuous casting of metal bars/stock [RichardT, Jan 02 2010]
Google "extrusion cooking"
http://www.google.c...q=extrusion+cooking
[tatterdemalion, Jan 02 2010]
baguette machine
baguette_20machine
Very similar, if not the same. [tatterdemalion, Jan 02 2010]
Rheon Encrusting Machines
http://www.symetec....sting_machines.html
[tatterdemalion, Jan 02 2010]
Related halfbakery proposal
Bread_2c_20crustless
proposal to remove loaf end pieces [RichardT, Jan 03 2010]
[link]
|
| |
Extrusion forming plays some role in a huge number of currently existing products. Strudels, cookies, crackers, pretzels, cheese products, formed potato disks, even faux crab meat are all contenuous baked. If you include products formed by extrusion and then baked (why not?) the list is endless. It is already used in every case where it is convenient. |
|
| |
[WcW] mmm... please to link to perpetual baked-goods machine that's not for breakfast-cereals or flatbread.
[ttd] from a quick perusal, the "Rheon" link doesn't bake anything |
|
| |
actually in the case of "sliced sweetbread" (comes packaged, no end pieces) the "loaf" is formed in a moving channel, baked and sliced and one long unending loaf. But this isn't a true extrusion as the belt conveys the product and it is not forced into shape. Any product that is biologically leavened relies on such a long rest phase that an in-process technique would slow the machine to much. If you could bake bread at 3ft/min and your yeast required at least 2 hrs of process time then you would need a former 380 feet long to accommodate the rise time. |
|
| |
[FlyingToaster], I posted it to show the technology commonly exists. I'm sure if one had more patience than I do to sort through industrial food manufacturer websites and PDF files, one would find a system geared to baking. |
|
| |
I just like the idea of a continuous dinner-roll machine. |
|
| |
so not casting your bread on the water then... |
|
| |
[po] it could be a duck feeder. |
|
| |
I think the essence of my idea was to eliminate the
partitions between baked goods(end pieces) if you're
baking bread rather than deposit a lump of dough in each
pan deposit a stream of dough in a neverending conveyor
belt |
|
| |
For bread or baguettes this would only be feasible or
practical in a factory because they need to cook for a
long time and if you slow down the conveyor belt heat
will still conduct through the dough and cook the dough
while it's rising. you need a long conveyor belt for that to
work because it has to move relatively quickly. however
for flatbreads, waffles, pancakes, pizzas and other baked
goods with shorter cooking times you might be able to
bake them on or between rollers. in other words
efficiency increases with volume and low cooking time. |
|
| |
an ideal application for this would be crepes. they cook
really quickly and are super thin. if you partly immersed a
heated roller in a container with batter in it the batter
coating would gradually thicked as the roller roled and
could be peeled off at some point when it was fully
cooked. you could roll it up and freeze it. It would be
ultra compact. rectangles are also ideal for rolling
ensuring an even thickness of crepe around whatever's
inside.(edit) never mind crepes are already cooked this
way but it could still be applied to waffles (/edit) |
|
| |
"Mmmmmm, DDddddd ooooooooo nnnnnnn uuuuuutttttttsssss....." |
|
| |
already done, really in every case already done. |
|
| |
FT, you following me on flickr? |
|
| |
I would suspect a process very similar to this for fig newtons,
and know for a fact that cheetos (the puffy kind) are
extruded under pressure, cut and fried. |
|
| |
[po] ...assuming that's you... why? you got that being-stalked feeling ? |
|
| |
damn, it wasn't original after all. But the bread thing might
work. as someone mentioned (see link above)
the ends are usually wasted, so continuously cast bread
confined on three sides would work really well. |
|
| |
[po] ps: none of the 3 "FT"'s on flickr are yours truly.
(I have a camera but when I press the stupid button the picture shakes so if I sign up I'll probably use "Stutterbug" as a nick) |
|
| |
....... this is a little awkward for everyone ....... |
|
| |
[WcW] why? are you stalking [po] too ? get your own... |
|
| |
so... [po]... what are you wearing?... |
|
| |
(at this point for [WcW]'s sanity, I have to admit I didn't know (or care, but cute pictures) you had a flickr account though I think somebody mentioned having one a few months back) |
|
| |
oh and I'll second that you took your skewering like a gentleman. Welcome to the HB. You should do a bit of searching before you post an idea. Sometimes you can limit redundancy by making an idea more specific: Extruded toast. |
|
| |
FT, famously wearing a duck outfit mainly :) |
|
| |
//actually in the case of "sliced sweetbread"//
I've never heard of this - is this the thymus or pancreas variety?
I've only ever heard of them being fried - never baked. |
|
| |
Is someone messing with ya po? A stalker? A thug?
A...flickerer? I'll take em out for you... |
|
| |